80/20 Hainanese Chicken and Rice (One Pot Version)

Ingredients

• 2 chicken thighs (approx. 450 g)
• 2 tsp sesame oil (for seasoning chicken)
• 0.25 tsp salt (for seasoning chicken)
• 1 cup jasmine rice (unrinsed)
• 6 garlic (cloves, for rice)
• 0.5 inch ginger (for rice)
• 3 green onions (for rice)
• 1.25 cup chicken broth (or chicken bone broth)
• 1 tsp chicken bouillon powder
• 0.5 tsp turmeric powder
• 0.5 inch ginger (for ginger scallion sauce)
• 1 green onion (for ginger scallion sauce)
• 1 tsp sesame oil (for ginger scallion sauce)
• salt (1g, for ginger scallion sauce)
• 2 tbsp neutral oil (for ginger scallion sauce)
• 6 garlic (cloves, for chili garlic sauce)
• 0.5 inch ginger (for chili garlic sauce)
• 2 tbsp sambal
• 2 tbsp sriracha
• 1 tbsp chicken broth (for chili garlic sauce)
• 1 tsp lime juice
• 2 tsp sugar
• 1 cucumber (sliced for topping)
• cilantro (for topping)
• green onion (for topping)

Steps

1. 1

   Place chicken thighs in a mixing bowl and season with 2 tsp sesame oil and 1/4 tsp salt.

2. 2

   Add jasmine rice, 6 cloves garlic, 1/2 inch ginger, 3 green onions, chicken broth, chicken bouillon, and turmeric powder into a pot. Note that there is no need to rinse the rice for this version.

3. 3

   Place the seasoned chicken thighs on top of the rice mixture in the pot.

4. 4

   Bring the pot to a boil over high heat, then immediately drop the heat to a simmer. Cover with a lid and simmer for 20 minutes, or until the water has completely evaporated.

5. 5

   While the chicken and rice are cooking, prepare the sauces. For the Ginger Scallion Sauce: add 1/2 inch ginger, 1 green onion, and 1g salt into a small heat-proof bowl.

6. 6

   Heat 1 tsp sesame oil and 2 tbsp neutral oil in a pan until very hot. Heat until the oil starts to shimmer or produce the first faint wisp of smoke. Watch the oil closely to avoid a fire.

7. 7

   Carefully pour the hot oil into the bowl with the ginger, scallion, and salt. Mix well.

8. 8

   To make the Chili Garlic Sauce: combine 6 cloves garlic, 1/2 inch ginger, sambal, sriracha, 1 tbsp chicken broth, lime juice, and sugar in a separate bowl and mix until combined.

9. 9

   After the 20-minute simmer, remove the chicken from the pot and slice it or leave it whole.

10. 10

    Set the rice aside in the pot to rest for another 10 minutes.

11. 11

    Plate a scoop of the ginger garlic rice with the chicken, both sauces, and toppings including sliced cucumber, cilantro, and additional green onion.

Notes

The author specifies not to rinse the rice for this specific one-pot method. Resting the rice for 10 minutes after cooking is crucial for the best texture.

Nutrition per serving

• Main Dish
• One Pot
• Chicken
• Rice
• Asian
• Hainanese
• Dinner